Home cooking attempt — Crema Catalana from scratch

I spent an afternoon making Crema Catalana from scratch following a traditional recipe. Getting smoked paprika right was the main challenge — it's not as straightforward as it looks. The deeply aromatic result was rewarding once I got it right.

the tapas tradition developed as small accompaniments to drinks. I served it with horchata as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Crema Catalana yourself gives you a new appreciation for what goes into it at a restaurant.